Instructions

Cheesecake: Beat cream cheese at medium speed with an electric mixer 3 minutes or until fluffy; add eggs one at a time, beating after each addition.

Stir in shredded cheese, chilies and ground red pepper.

Pour mixture into prepared pan, and bake at 325° for 30 minutes. Cool 10 minutes on a wire rack then gently run a knife around edge of pan to release sides - carefully remove sides of pan. Let cool completely on wire rack. [For best flavor, let this cool completely, add sour cream (see below), and refrigerate it over night, finishing up the next day.]

Topping: Spread sour cream evenly over top (if you didn't do it earlier) cover and chill.